This almond soup (ajo blanco) is one of the simplest and most nutritious of all Spanish summer soups, hailing from Andalusia. It's a cousin of gazpacho made with almonds and grapes.

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Recipe Summary

prep:
10 mins
additional:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine almonds, olive oil, vinegar, water, garlic and salt in a blender; blend until smooth. Add more cold water while blending until desired consistency is reached. The soup should be thick, but still pourable.

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  • Chill soup for a minimum of 15 minutes. Serve garnished with grapes.

Cook's Note:

You can also blend the soup in a pot with an immersion blender.

Nutrition Facts

853 calories; protein 25g 50% DV; carbohydrates 25.5g 8% DV; fat 77.8g 120% DV; cholesterol 0mg; sodium 71.2mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/11/2019
perfect summer soup! Read More
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